Parmesan Fried Tortellini (Print Version)

# Ingredients:

→ Core Pasta

01 - 16 ounces of refrigerated, cheese-filled tortellini - the highlight of this dish

→ Breaded Coating

02 - 1 cup plain flour, creating the first layer of crunch
03 - 2 large eggs, whisked till smooth and fluid
04 - 1 cup seasoned Italian breadcrumbs, for a crunchy finish
05 - Half a cup of freshly shredded Parmesan, for that savory boost

→ Flavor Enhancers

06 - 1 teaspoon of garlic powder, adding a warm aroma
07 - 1 teaspoon of Italian seasoning blend, an herby touch
08 - Salt and black pepper, use as much or as little as you'd like

→ Cooking and Serving

09 - Enough vegetable oil to create a 1-inch frying pool
10 - Marinara sauce, warmed up and ready for dipping

# Instructions:

01 - Boil the tortellini in water until they’re just tender enough to hold their shape (al dente). Once done, drain well and dry them off with paper towels. Keeps them from turning soggy later!
02 - You’ll need three wide bowls: one for flour, another for the beaten eggs, and a third where you mix together breadcrumbs, Parmesan, garlic powder, Italian herbs, salt, and pepper. Your tortellini are about to be pampered!
03 - Take each piece and give it three-layers of love: dust with flour, dip into egg, and roll in the seasoned breadcrumbs. Cover every bit, but don’t overdo it!
04 - Pour your vegetable oil into a deep skillet and warm it to 350°F (175°C). Not sure if it’s ready? Toss in a breadcrumb – it should lightly sizzle and float up.
05 - Fry a handful of tortellini at a time (no overcrowding!) for 2 to 3 minutes each side. They should be crispy and golden brown before you take them out.
06 - Lay the fried tortellini on a plate lined with paper towels. Sprinkle a little extra Parmesan on top while they’re warm if you’re feeling fancy.
07 - Arrange these golden treats on a plate and serve with marinara for dipping. They’re best while they’re still hot and crunchy – don’t let them sit too long!

# Notes:

01 - These crunchy bites are ideal for parties and gatherings – they’re always gone fast!
02 - Keep the oil at the right temperature between batches so every tortellini gets evenly fried.
03 - You can prepare the coating just a few hours ahead and refrigerate until frying time.

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